Timid Jerk Red Snapper
Created by QueenBea on January 13, 2017
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Recipe #25439
Ingredients
- 2 (16 ounces) red snapper fish (scaled, head removed, tail intact, 8 ounce each fish)
- 1 piece (10 gram) fresh ginger (peeled chopped)
- 2 garlic cloves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon onion powder
- Cinnamon, dash
- Nutmeg, dash
- Ground pepper, dash
- 1 teaspoon maple syrup
- 2 teaspoon oil (vegetable oil)
How to Make
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Step 1: Cut 3 crosswise slits into both sides of the fish going as deep as the bone; set aside
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Step 2: Grind the ginger, garlic, salt, allspice, cinnamon, nutmeg and pepper with a mortar and pestle and work into a paste; mix in the maple syrup and oil.
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Step 3: Work the paste into the cut slits, sides and inside of fish and place in a refrigerator for 1 hour.
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Step 4: Place the fish on a foil lined, rimmed baking pan that has been coated with non-stick spray.
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Step 5: Place in a preheated 425 degree Fahrenheit oven and cook for 20 to 25 minutes, until fish flakes easily when poked with a fork.
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Step 6: Remove from oven and Serve.
Nutritional Facts
- Serving Size: 1 (242.8 g)
- Calories 281
- Total Fat - 7.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 83.9 mg
- Sodium - 728 mg
- Total Carbohydrate - 3.5 g
- Dietary Fiber - 0.2 g
- Sugars - 1.4 g
- Protein - 46.8 g
- Calcium - 82.1 mg
- Iron - 0.5 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.1 mg